Crisp Cuban corn fritters studded with tomato and pepper, based on frituras de maiz, a beloved island street snack.
Frituras de maiz - Cuban corn fritters - are a staple street and home snack, usually made from grated fresh corn bound with a little flour and egg, then fried until the edges turn deeply golden and crisp. This version folds in diced tomato and green pepper, giving the fritters a garden-fresh sweetness against the crunch. The batter should be thick enough to hold together but still loose - too much flour and the fritters turn bready instead of tasting of corn. Frying in shallow oil at the right temperature (a cube of bread should sizzle steadily, not violently) is what gives the fritters their signature lacy, crisp edge while keeping the center tender. These are humble, market-stall food - meant to be eaten hot, straight from the pan, with nothing more than a squeeze of lime or a dab of hot sauce.
Serves 4
Pulse two-thirds of the corn kernels in a food processor until roughly pureed, leaving some texture.
Combine the pureed corn, remaining whole kernels, eggs, flour, tomato, green pepper, scallions, garlic, salt and pepper in a bowl until just combined.
The batter should hold its shape on a spoon; if it's runny, add flour a tablespoon at a time.
Heat oil in a skillet over medium heat until a small drop of batter sizzles steadily on contact, about 350°F (175°C).
Drop heaping tablespoons of batter into the oil, flattening slightly. Fry 2-3 minutes per side until deep golden brown and cooked through.
Transfer to a paper-towel-lined plate to drain excess oil. Serve hot with lime wedges.
Seed the tomato before dicing so the batter doesn't get watery and cause splattering oil.
Don't crowd the pan - frying too many fritters at once drops the oil temperature and leaves them greasy instead of crisp.
Test the oil with a small spoonful of batter first; if it browns too fast, lower the heat before frying the rest.
Add a tablespoon of grated cheese, such as queso blanco, to the batter for a richer fritter.
Stir in a pinch of smoked paprika for a deeper, slightly smoky flavor.
Serve with a garlic-lime mojo dipping sauce instead of plain lime for extra punch.
Best eaten fresh and hot. Leftovers keep refrigerated up to 2 days; re-crisp in a 400°F oven or air fryer for 5-7 minutes rather than microwaving.
Frituras de maiz are common Cuban street and home snacks, especially popular when fresh corn is in season, and share roots with other Latin American corn fritter traditions shaped by corn's long history as a staple crop across the Americas.
Yes, drained canned corn works, though fresh or frozen gives a sweeter, juicier fritter with better texture.
The batter likely needs more flour or a rest of 5-10 minutes before frying to let the flour hydrate and bind everything together.
You can bake them at 425°F (220°C) on an oiled sheet for about 20 minutes, flipping once, though they won't get quite as crisp as the fried version.
Per serving (140g / 4.9 oz) · 4 servings total
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